Strawberry Almond Croissant
A weekend treat – the strawberries ooze their juices and the marzipan melts sweetly into the fluffy croissant!
Makes 6 Prep time 10 minutes Cook time 10-15 minutes
Vegan
- 100g ready made marzipan
- 150g strawberries, hulled and sliced
- 1 x 350g pack croissant dough
- 1 egg, beaten, to glaze (optional)
- Preheat the oven to 200C/180C fan/gas mark 6. Line a baking tray with parchment or a reusable liner.
- Grate the marzipan with a large hole grater. Unroll the pack of croissant and separate the 6 triangles. Divide the marzipan and strawberry slices between the pieces of dough and gently roll up from the shortest side to the tip and shape into a croissant – rolling instructions are usually on the pack.
- Place each croissant on the baking tray, glaze with the egg if using and cook for 10-15 minutes until golden and risen. Cool on the tray for 5 minutes before moving to a wire rack. Serve warm.
These are best eaten fresh from the oven but can be stored in an airtight container and refreshed in a hot oven for a few minutes. The glazing is not necessary but gives a deeper colour to the baked croissants.